CHICKEN IN THE POT
After weeks of eating and drinking far too much and too often, Charles and I decided that a little austerity would be a good thing for a change. Since January 2, we’ve been eating very simply. Poule au Pot might sound elegant, but it’s just the French way of saying Chicken in the Pot, a recipe in The French Slow Cooker. I decided to make it the other night when the sudden cold snap had us craving something comforting.
Basically, Chicken in the Pot is a one-dish dinner with chicken and vegetables steaming in a bit of broth. I bought a nice fat chicken and put it in my slow cooker on a bed of leeks, carrots, celery and rosemary, added some chicken broth and turned on the heat. That’s about it.
It bubbled away all afternoon and made the house feel warm. The aromas were mouth-watering. If we weren’t being so restrained, I would have served it with some cornichon pickles and aioli, garlic mayonnaise, as they do in France, but it was very fine just as it was. You can make it soupier if you like by adding an additional cup or 2 of broth or water and serving it with noodles. Since the skin on slow cooked chicken is not very appealing, it’s a simple matter to just push it aside as you eat it, sparing yourself the extra fat and calories.
Wishing you all a very Happy 2012! The recipe follows:
Chicken in the Pot
6 garlic cloves, peeled
2 large carrots, quartered
2 celery ribs, quartered
2 small leeks, trimmed and halved lengthwise
4 baby turnips, trimmed
1 small onion, chopped
1 3-inch sprig rosemary
Salt and freshly ground pepper
1 4 pound chicken
1 cup chicken broth
Scatter the vegetables and rosemary in a large slow cooker. Sprinkle with salt and pepper.
Remove the giblets and neck from the chicken cavity and reserve them for another use. Trim away excess fat. Sprinkle the chicken inside and out with salt and pepper to taste. Place the chicken on top of the vegetables.
Cover and cook on low 6 hours or until the chicken is tender and cooked through. Cut the chicken into serving pieces and serve it in shallow bowls with the vegetables and cooking liquid. Pass the Aioli Sauce and cornichons.
Copyright 2012 THE FRENCH SLOW COOKER by Michele Scicolone